One Haus Hospitality

Executive Pastry Chef

About the Role

A celebrated Japanese-influenced restaurant group is seeking a visionary Executive Pastry Chef to build and lead its pastry program. This is a rare opportunity for a creative leader with Michelin-level experience to define the pastry identity of a growing group from the ground up. Three days per week, you'll oversee the pastry team during service at the flagship restaurant. The remaining two days are dedicated to research and development and to supporting the group's additional outlets. As the group grows, this role will have direct input and responsibility in developing pastry programs for new concept openings.

Schedule

• 3 days per week overseeing the pastry team during service at the flagship location
• 2 days per week dedicated to R&D and supporting the group's other outlets

Responsibilities

• Build, develop, and own a distinctive pastry program that reflects the group's culinary identity and standards
• Set the creative vision for all desserts, breads, and pastry offerings across the portfolio
• Lead, train, and mentor the pastry team, ensuring precise and consistent execution during service
• Conduct ongoing R&D, including seasonal menu development, technique refinement, and ingredient exploration
• Collaborate with the Executive Chef and culinary leadership so pastry offerings complement the savory menu
• Provide support to additional outlets through recipe development, staff training, and quality control
• Contribute to the planning and development of pastry programs for future concept openings
• Manage ordering, inventory, and pastry-specific equipment; maintain food and labor cost targets
• Develop standardized recipes, costing, and documentation to support consistency and scalability
• Uphold all food safety, sanitation, and health code standards

Qualifications

• 3+ years of pastry leadership experience in fine dining
• Michelin-starred or Michelin-recognized experience required
• Proven track record of building or significantly shaping a pastry program
• Strong creative vision with the ability to translate it into a cohesive, executable program
• Command of classical and modern pastry technique; familiarity with Japanese ingredients and flavors a strong plus
• Experience leading and developing a pastry team
• Comfortable working across multiple kitchens and concepts
• Interest in contributing to new openings and growing with the group
• Excellent organizational, communication, and cost-management skills
• Food Handler or ServSafe certification required
• Flexible availability, including nights, weekends, and holidays

Compensation & Benefits

• Competitive salary, commensurate with experience
• Health benefits
• Relocation Assistance
• Paid time off
• Dining discounts
• Significant growth opportunity within an expanding restaurant group, including involvement in new concept openings